Easy Holiday Treat
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Easy Holiday Treat
These chocolate crinkle cookies are the ultimate holiday treat, featuring a deeply fudgy center encased in a dramatic, crackled coat of powdered sugar. Made from scratch with rich cocoa powder and simple pantry staples, these easy holiday cookies bake up with that perfect contrast of chewy and crisp. They are a festive addition to any cookie tray and always a crowd-pleaser.
The sight of these powdered sugar cookies dusted like a winter’s first snow never fails to fill me with nostalgia. I first fell in love with their stark beauty at a Christmas market years ago, and I’ve been perfecting my own version ever since. They have become my signature offering for holiday gatherings, often paired with a warm mug of tea or a generous slice of my German chocolate cake. There’s a simple magic in their transformation in the oven, a ritual I look forward to each season as much as making my reindeer brownie bites with the kids.
What Makes This Cookie So Irresistible
- Fudgy Chocolate Center: The rich cocoa dough creates an intensely chocolatey, brownie-like interior.
- Iconic Crackled Look: A chilled dough ensures those beautiful, web-like cracks appear as they bake.
- Surprisingly Simple: With straightforward steps, this is one of the best Christmas cookies for bakers of any level.
- Perfect for Gifting: Their stunning appearance and sturdy texture make them ideal for cookie boxes and parties.
What You’ll Need for Perfect Chocolate Crinkle Cookies
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Dry Ingredients
- All-purpose flour: Use spoon-and-level method for measuring to avoid dense cookies.
- Unsweetened cocoa powder: Choose a high-quality, natural cocoa for the deepest chocolate flavor.
- Baking powder: This is the leavening agent that helps the cookies puff and crack.
- Salt: Enhances all the chocolate notes and balances the sweetness.
Wet Ingredients & Coating
- Unsalted butter, softened: Allows for proper creaming with the sugars for a light texture.
- Granulated and light brown sugar: White sugar promotes spread, while brown sugar adds moisture and flavor.
- Large eggs, room temperature: They bind the dough and contribute to the rise.
- Pure vanilla extract: A splash rounds out the chocolate flavor beautifully.
- Confectioners’ sugar: For the classic snowy coating that creates the crinkle effect.
Chocolate Crinkle Cookies
Make perfect chocolate crinkle cookies for Christmas with this easy recipe. Fudgy cookies crackled with powdered sugar – the best holiday cookie treat!
Equipment
- mixing bowl
- whisk
- stand mixer
- hand mixer
- spatula
- plastic wrap
- oven
- baking sheets
- parchment paper
- measuring cups
- measuring spoons
- cookie scoop
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened (1 stick)
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1 cup confectioners’ sugar for rolling
Instructions
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Add the large eggs one at a time, beating well after each addition until fully incorporated. Stir in the pure vanilla extract.
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough. The dough will be thick and sticky.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or preferably overnight. Chilling is crucial for the dough to firm up and for the crinkle effect.
- When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Pour the confectioners’ sugar into a shallow bowl.
- Scoop rounded tablespoons of the chilled dough (about 1 ounce each) and roll them into smooth balls. Roll each dough ball generously in the confectioners’ sugar, ensuring it is completely coated. Place the coated balls about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will puff up and then crack, revealing the chocolate beneath the sugar coating. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chilling is crucial for the dough to firm up and for the crinkle effect.
Ways to Customize Your Cookies
- Peppermint Crinkle: Add 1/2 teaspoon peppermint extract to the dough for a festive twist.
- Orange Zest Infusion: Stir in the zest of one orange for a bright, citrusy note.
- Espresso Boost: Add two teaspoons of instant espresso powder to deepen the chocolate flavor.
My Pro Tips for Perfect Crinkle Cookies
- Chill the Dough: This is non-negotiable for the signature crackle. Overnight chilling yields the best results.
- Room Temperature Eggs: They incorporate more easily, creating a smoother, more emulsified dough.
- Generous Sugar Coating: Roll the dough balls thoroughly for a thick, snowy exterior that won’t absorb.
- Don’t Overbake: The centers should look soft when you take them out. They firm up as they cool on the sheet, just like with my fudgy chewy brownies.
How to Store and Keep Cookies Fresh
- Store: Keep cooled cookies in an airtight container at room temperature for up to 5 days, layered between parchment paper.
- Freeze: Freeze unbaked dough balls on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding a minute or two.
- Freeze Baked: Baked cookies freeze beautifully in an airtight container for up to 2 months. Thaw at room temperature.
- Make-Ahead Tip: The dough can be made and chilled up to 3 days in advance, making holiday baking a breeze, much like preparing my chocolate croissant bread pudding ahead.
Frequently Asked Questions
Why did my chocolate crinkle cookies not crack?
The most common reason is not chilling the dough long enough. The dough needs to be very cold so the exterior sets quickly in the oven, forcing the center to push through and crack. Ensure you chill for at least 2 hours, but overnight is best.
Can I use Dutch-process cocoa for crinkle cookies?
I do not recommend it for this recipe. Dutch-process cocoa is treated with an alkali, which can interfere with the baking powder’s leavening action. Stick with natural unsweetened cocoa powder for the proper rise and crackle.
How do you keep powdered sugar from melting on cookies?
Roll the dough balls in a very thick, generous layer of confectioners’ sugar right before baking. This creates a protective barrier. Also, avoid overbaking, as excess heat is what causes the sugar to dissolve into the cookie.
Can I make chocolate crinkle cookies without a mixer?
Yes, you can mix the dough by hand. Creaming the butter and sugars will require some elbow grease to get them light and fluffy, but it is absolutely possible. A sturdy wooden spoon and a bit of patience will work perfectly.
More Irresistible Chocolate Treats
- Chocolate Chip Cookies
- Brown Butter Chocolate Cookies
- Flourless Chocolate Cookies
- Oreo Brownie Recipe
- Red Velvet Cake
Why This Chocolate Crinkle Cookie Recipe Works
With their captivating appearance and deeply satisfying fudgy texture, these cookies are a guaranteed hit. The process is wonderfully straightforward, yet the result feels special and celebratory. I hope this recipe brings as much joy to your kitchen as it has to mine, creating sweet memories for every occasion.
